Seeded Sourdough

Learn to incorporate delicious and nutritious seeds into your sourdough bread. We’ll learn about soaking seeds ahead of mixing dough, sprouting grains, and the changes these additions make to your bread. We’ll practice shaping loaves with water on your hands and rolling the outside of your loaves in a heavy coating of seeds.

How it works

Our online workshops offer you the chance to follow the artisan baking process from your home kitchen, learning how to get great results using your own equipment and oven.  Participants pick up ingredients ahead of the class (we ship too!) and put in a few active hours over a day or more. 

Workshops are limited to 12 households and the cost is $69 per household, and there is plenty of time for discussion, asking questions, and getting to know enthusiastic bakers from across the country.

Ingredients

Pick up ingredients ahead of the class (we can ship too, simply select this option in the registration form), then follow along from home step-by-step with owner, baker and experienced teacher Eric Schedler. Interact with Eric and the other participants throughout the day of the class. There will be ample time for discussion and asking questions.

Schedule

We will have one active period the evening before to mix the starter, and 3 active periods of 45 – 60 minutes each on workshop day, broken up by time for the dough to rise.

Zoom Schedule for 11/21

• 10 AM Mix dough
• 1:30 PM Shape loaves
• 4:30 PM Bake loaves

The dried starter will need to be rehydrated by noon on 11/20. We will have a short Zoom call to mix starter and soak seeds in the evening of 11/20.